The Blog of Chef Timothy May

Cooking Tip # 4

When I was an apprentice my chef always insisted that I season everything that you serve. My chef smoked a package of cigarettes a day and drank a dozen beers before 5:00 p.m. everyday. Back in the day MSG was not a bad thing and he used it for everything from seasoning soup of the day in the cafe to seasoning bearnaise sauce for chateaubriand in banquets for a dinner for 2500 people.

As time went by, I developed my own tastes from working with different chefs who had their own tastes and styles. It became very clear that seasoning a soup only needs a good stock, fresh herbs, sea salt and freshly cracked black peppercorn are all you need.

With any type of cookery, from fish to meat or even making a simple vinaigrette all you need is fresh herbs and a little salt & pepper. Obviously when you get into ethnic cooking the spices will come into play but keeping it simple is the way to go.

Reflecting back to my apprenticeship days, phrases like seasoning a dish by playing your piano or salt & pepper should not be on the table in the dinning room still to this day reinforce the importance of proper seasoning. I do not know how many times I go out for something to eat and there is no flavor in the food. It may be fresh but has no taste. It is such a disappointment.

Cooking tip #4 is this. Always season what you are cooking before you cook it. If you are grilling steaks or sauteing vegetables, season your food. You can always add a bit more seasoning but you can not take it away. I will add some fresh chopped thyme to my chicken breast or halibut fillet or fresh rosemary for my braised lamb shank. Less is more.

Tim May
Executive Chef
Clayoquot Wilderness Resort

Seafood Sustainablility

Over the past 10 years I have been very fortunate to cook with the freshest seafood from the pacific northwest. You can take for granted the availability that is at your doorstep. Within a half hour I have fresh dungeness crab for the evening's dinner service.

In January 2009 to March 2009 there is going to be a closure for dungeness crab. This is the first time that Tofino has seen a 3 month closure. At that time of year the crabs outer shell are soft which is not the best for eating.
The demand of dungeness crabs around the pacific northwest does not seem to be slowing down. The question that needs to be asked is "why are they closing the crab fishery down in Tofino?" "Are the crabs being over fished?" Since the sea otter has been under protection the population has increased so drastically that there is speculation that there are approximately 3-5 thousand lbs.of crabs being consumed by the sea otter daily.

As a professional chef, that depends on fresh seafood as my bread and butter, It is important to recognize the importance of sustainability. There are several governing bodies and associations that have information. www.seachoice.org is a guide that will give you alert code catagories. Red=Avoid. Do not purchase these fish right now. They come from sources that have a combination of problems. From habitat damage, poor management, low populations, can be harmed by fishing or be listed by governments as endangered. Yellow=Some Concerns. Seafood that should consumed infrequently or when a green choice is available. There are consevation concerns with the current populations or practices in this fishery. Green=Best Choice. This species is currently fished\harvested sustainably and represents a best choice. Enjoy while supporting responsible fishing and coastal livelyhhds. Dungeness crabs are in the best choice catagory.

Tim May
Executive Chef
Clayoquot Wilderness Resort